Twin Screw Extrusion Processing of Diet for Mass Rearing the Pink Bollworm

Edwards, R. H. T.; Miller, Edie; Becker, R.; Mossman, A. P.; Irving, D. W.

doi:10.13031/2013.27655

Cited by 13 publications

(15 citation statements)

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“…Twin screw extrusion of a larval diet for mass rearing of the pink bollworm moth, by using a long barrel Continua 37 extruder (L/D ϭ 39.7), was developed by Edwards et al (1996). The diet is mainly composed of soy flour, wheat germ, and agar at a moisture level of 63%, and a temperature of 150 ЊC and screw speed of 275 rpm was used.…”

Section: Other Wet Extrusion Applicationsmentioning

confidence: 99%

High moisture food extrusion

Akdoğan

1999

Int J of Food Sci Tech

195

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Summary Extrusion at higher moisture contents (> 40%), also known as wet extrusion, is relatively less investigated compared to low and intermediate moisture extrusion. Literature on high moisture food extrusion has been reviewed. Wet extrusion applications utilise twin screw extruders due to their efficient conveying capabilities. Extruders can be used as bioreactors for starch hydrolysis using thermally stable enzymes. This process is usually followed by saccharification inside or outside an extruder to produce a high DE (dextrose equivalent) syrup. Starch‐based high moisture extrusion research also reports a few modelling studies. The rheological properties, torque and energy requirements of high moisture extrusion systems are different from those of low and intermediate systems. Other research reviewed includes the extrusion of low‐cost plant and animal proteins to manufacture nutritious food products that imitate the texture, flavour, and mouthfeel of meat.

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Section: Other Wet Extrusion Applicationsmentioning

confidence: 99%

High moisture food extrusion

Akdoğan

1999

Int J of Food Sci Tech

195

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“…Textural, either physical or more subjective measurements, such as sensory analysis, could correlate with microstructural evaluation. Feeding studies could also correlate with microscopic analyses, for example, it was shown that insects preferred a processed diet with a texture that fit the insect body and mouth parts; in other words, the diet had to have adequately large air spaces (holes) in which the insect could position itself with an opposable small airspace + diet that the mouth parts would fit (Edwards et al .1996).…”

Section: Discussionmentioning

confidence: 99%

Microstructure of the processing of black beans (Phaseolus vulgaris L.) from purée to drum‐dried flakes

Wood

Berrios

Venet³

1998

Scanning

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Summary:Black bean purée and drum-dried flake microstructures were studied and compared with raw bean by light and scanning electron microscopies. Results illustrate the value of microscopy as a tool for evaluating physical and chemical changes in bean components due to processing. Microscopy was employed to follow the microstructural changes during the processing of black beans by looking at the intermediate product (the purée) and the end product (the flake). The consequences of processing on storage components such as starch, proteins, lipids, and cell walls were elucidated. The bean purée contained starch granules within intact cells and seed coat fragments throughout the product. The drum-dried flakes had a rough exterior, and starch granules were also found within intact cells. Both starch granules and seed coat fragments were found in the drum-dried flake matrices. Protein bodies, occurring in the raw bean, were present (but less obvious than in the raw bean) in both the bean purée and the drumdried flake. Cell contents that no longer occurred in intact cells consisted of fused protein bodies in both products. The seed coat did not change significantly during processing, and pieces of seed coat were easily differentiated throughout the bean purée and the drum-dried flakes. The endosperm, which is closely adherent to the inner portion of the seed coat in the intact bean, was no longer evident in the processed samples, presumably because the endosperm tissue had completely solubilized following the addition of water. Lipids occurred as small droplets and were located throughout both the bean purée and the drum-dried flakes. The bean purée consisted mostly of clumps of intact cotyledon cells with very few broken cells. The cotyledon cells contained intact starch granules with no evidence of starch gelatinization [i.e., the irreversible breakdown of the granule structure (Dengate 1984)]. Free starch granules in the purée, resulting from broken cells, were slightly swollen and had begun to gelatinize. Protein bodies were still evident in the purée, but no longer stained as in the raw, mature bean. The drum-dried flakes contained intact and broken cotyledon cells. Intact cells contained protein bodies that were difficult to detect and appeared to be a rather continuous protein matrix. The cotyledon cells also contained partially gelatinized starch granules that remained mostly distinct but were beginning to fuse. Starch granules interspersed between intact cells were fused and completely gelatinized. The drum-dried flake matrix consisted of a continuous mixture of protein, starch, and cell wall material.

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“…An arthropod mass rearing program typically has a distinct methods development division that conducts process capability studies to acquire, establish, maintain, and evaluate the colonies, as well as improve associated materials, facilities, equipment, and procedures (Goodenough, 1984;Griffin, 1984b;Harrell and Gantt, 1984;Edwards et al, 1996). Founders for colonies may be collected from several populations of the same species and propagated, with the best being selected for mass rearing or to replace the one in production.…”

Section: Methods Developmentmentioning

confidence: 99%

Concepts and Methods of Quality Assurance for Mass-Reared Parasitoids and Predators

Leppla

2014

Mass Production of Beneficial Organisms

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Twin Screw Extrusion Processing of Diet for Mass Rearing the Pink Bollworm

Cited by 13 publications

References 0 publications

High moisture food extrusion

High moisture food extrusion

Microstructure of the processing of black beans (Phaseolus vulgaris L.) from purée to drum‐dried flakes

Concepts and Methods of Quality Assurance for Mass-Reared Parasitoids and Predators

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